CHOCOLATE RUM POTS

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I made these Chocolate Rum Pots for one of my mother's parties, and everyone loved them! They are especially good for big get-togethers, because you can make a double or triple recipe with no extra effort. I have also made them a few times using imitation rum extract, and they come out tasting delicious! If you are going to use rum extract the conversion is 1 and 1/2 tbsp Extract for every 1 tbsp Dark Rum. Hope you enjoy! (Note: Cooking time is actually time needed for refrigeration.)

Provided by CosmicCookie

Categories     Dessert

Time 2h30m

Yield 6 serving(s)

Number Of Ingredients 9

8 ounces semisweet chocolate
4 eggs, yolks and whites separated
1/3 cup superfine sugar
4 tablespoons dark rum
4 tablespoons heavy cream
1/4 pint heavy cream
1 1/2 tablespoons sugar
1/4 teaspoon vanilla extract
1/2 tablespoon dark rum

Steps:

  • Melt the semisweet chocolate and let cool slightly.
  • While melting the chocolate, whip 1/4 pint heavy cream in a bowl with an electric mixer (if decorating with Rum Whipped Cream.) When it starts to thicken, add vanilla, sugar, and 1/2 tbsp dark rum. Whip until stiff peaks form, then refrigerate.
  • Whisk the egg yolks with the superfine sugar in a bowl until pale and fluffy.
  • Drizzle the chocolate into the egg yolk and sugar mixture and fold in together with the dark rum and the heavy cream.
  • Whisk the egg whites in a clean bowl until standing in soft peaks. Fold the egg whites into the chocolate mixture, one half at a time.
  • Divide the mixture between 6 individual dishes, and let chill for at least 2 hours before serving.
  • Serve decorated with rum whipped cream if desired.

Nutrition Facts : Calories 421, Fat 34.1, SaturatedFat 20.1, Cholesterol 181.9, Sodium 67.2, Carbohydrate 26.6, Fiber 6.3, Sugar 14.9, Protein 9.7

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